This Eggless Upside-Down Peach Cake is a simple yet stunning dessert that’s perfect for any occasion! Made with everyday ingredients, no mixer needed, and completely egg-free (with easy dairy-free options, too!), this soft and moist vanilla cake is topped with caramelized peaches for a naturally beautiful finish that’s as delicious as it looks.
Oriana’s Thoughts On The Recipe
I’m so excited to share my Eggless Upside-Down Peach Cake recipe with you today. Imagine a gorgeous, golden cake topped with sweet, juicy peaches—so easy to make you don’t even need a mixer! Each bite is soft, fruity, and just sweet enough to keep you coming back for more. Not only is this cake absolutely delicious—it’s also a real showstopper. When you flip it out of the pan, the beautiful peach slices end up right on top, making it look like a bakery-style dessert with zero fuss. It’s the kind of treat that wows at the table and makes you beam with pride when you say, “I made this!”
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Topping:
- Unsalted Butter: Adds rich flavor and helps caramelize the brown sugar and peaches. If using salted butter, reduce the added salt in the cake slightly.
- Brown Sugar: Creates a sweet, gooey topping and adds depth with its molasses content.
- Pure Vanilla Extract: Enhances the flavor of the topping and adds warmth.
- Peaches: Fresh, canned, or frozen peach slices work well. If using canned, drain well. If using frozen, thaw and pat dry to prevent excess moisture. If using fresh peaches, choose ripe but firm ones for easy slicing and better texture after baking.
For the Cake:
- All-Purpose Flour: The base of the cake; gives structure. You can use a gluten-free 1:1 flour blend if needed.
- Baking Powder & Baking Soda: Work together to help the cake rise and become fluffy.
- Salt: Balances sweetness and enhances all the other flavors.
- Buttermilk: Adds tenderness and moisture. You can make your own by combining milk (or plant-based milk) with lemon juice or vinegar. Check out my Easy Homemade Buttermilk Substitute [Video]
- Lemon Juice: Reacts with the baking soda for leavening and brightens the overall flavor.
- Neutral-Tasting Oil: Keeps the cake moist without adding extra flavor. Canola, vegetable, or sunflower oil all work well.
- Granulated Sugar: Sweetens the cake and helps with structure and browning.
- Pure Vanilla Extract: Adds flavor and a cozy aroma.
- Almond Emulsion: Gives the cake a subtle nutty depth; optional, but adds a lovely bakery-style note. I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free.
- Lemon Zest: Adds a fresh citrus fragrance that pairs beautifully with peaches.
- Sour Cream: Adds richness and moisture, making the cake extra tender. Plain Greek yogurt can be used as a substitute.
Food Allergy Swaps
- This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Buttermilk: Whisk together 1 cup of unsweetened plant-based yogurt (like coconut, almond, or soy) with 2 to 3 tablespoons of plant milk or water to loosen it up. This gives you a creamy, tangy mixture that works beautifully in place of buttermilk.
- Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream. You can also use your favorite plant-based plain yogurt.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: Even though the recipe calls for Almond Bakery Emulsion, I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it.
Potential Recipe Challenges & Pro Tips
- Peaches sticking to the pan: Sometimes, the peaches can stick when unmolding. Pro Tip: Be sure to let the cake cool for just 20 minutes and then invert to avoid sticking. If the caramelized bottom hardens as it cools, it makes it difficult to invert.
- Cake breaking when flipping: This can happen if the cake is too hot or too cool. Pro Tip: Let the cake rest in the pan for 2o minutes—not longer—before inverting. Run a knife along the edges to loosen it gently.
- Dense texture: Overmixing or incorrect leavening balance can lead to a heavy cake. Pro Tip: Mix just until combined, and make sure your baking powder and soda are fresh for the best rise.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Topping
Melt the butter and brown sugar together in a small saucepan over medium-low heat, whisking until the butter is fully melted and the mixture gets a bit thick—about a minute. Take it off the heat and stir in the vanilla extract.
Pour that sweet buttery goodness into an ungreased 9×2-inch round cake pan (make sure it’s at least 2 inches deep). Arrange the peach slices over the sugar mixture—overlapping them a little looks extra pretty. Then pop the pan into the fridge while you whip up the cake batter. This helps the topping firm up a bit so the peaches stay in place.
Step 2 – Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside for now—we’ll come back to it in a bit.
Step 3 – Mix the Wet Ingredients
In another bowl, whisk together the buttermilk, lemon juice, oil, sugar, vanilla extract, almond emulsion (if you’re using it), lemon zest, and sour cream. It might look a little lumpy at first, but keep whisking until everything’s well combined.
Step 4 – Make the Batter
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently mix until everything is just combined—don’t overdo it. The batter should be smooth but not overmixed.
Step 5 – Assemble and Bake
Take the peach-topped pan out of the fridge and pour the batter over the peaches. If needed, gently spread it out with a spatula to make sure it covers all the fruit.
Bake in a preheated 350º F (180º C) oven for 50 to 60 minutes, or until a toothpick poked in the center comes out clean. The cake needs a little extra time in the oven because of the juicy peaches at the bottom.
Step 6 – Cool and Unmold
Let the cake cool in the pan for just 20 minutes—don’t wait too long or the topping might stick. Run a knife or thin spatula around the edges to loosen it up, then carefully flip it onto a serving dish.
You can slice and serve the cake while it’s still warm (it’ll be gooey and delicious but a bit messy), or let it cool completely at room temperature for cleaner slices. Just don’t rush the cooling by putting it in the fridge—it can make the texture heavy and dense.
Extra Recipe Tips For Success
- Read the whole recipe before beginning.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Pan. I tested this cake recipe in a springform pan and a deep pie dish. My springform pan leaked, so I recommend using a deep pie dish or regular cake pan. The pan must be 9 -10 inches (22-25 cm) in diameter and at least 2 inches (5 cm) deep. You can also make this recipe in a 9×13-inch pan. In that case, the recipe just needs to be doubled and baked in a 9×13 pan. The baking time will remain roughly the same at 350º F (180º C).
- Arrange peach slices in a pretty pattern for a more elegant presentation.
- Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
- Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
- Leave the oven closed until the minimum time is stated in the recipe. If you have to check on your cake before it’s ready, do so by pulling the rack out instead of removing the whole cake from the oven.
- Know your oven! Every oven is different, so baking times must be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time. So keep your eyes open to determining when a baked good is done. I highly recommend placing an oven thermometer in your oven so you can read the inside temperature in real time.
- Serve slightly warm or at room temperature. You can slice and serve the cake warm, but the slices will be messy. I find it’s best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.
Variations & Additions
- Swap peaches for nectarines, or even thinly sliced apples or plums.
- Add a pinch of cinnamon or nutmeg to the topping for a warm twist.
- 9×13 pan: You can also make this recipe in a 9×13-inch pan. In that case, the recipe needs to be doubled and baked in a 9×13 pan. The baking time will remain roughly the same at 350º F (180º C).
Serving Suggestions
Serve warm or at room temperature with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle caramel sauce for a dreamy finish.
Storage and Freezing Instructions
Storage: Keep the cooled cake covered at room temperature for up to 2 days. Refrigerate for up to 5 days.
Freeze: I don’t recommend freezing this cake because the topping doesn’t thaw very nicely.
Frequently Asked Questions
More Peach Recipes You’ll Love!
- Easy Caramel Peach Cobbler (Egg-Free)
- Easy Peach Muffins (No Eggs – No Dairy)
- Super Easy Peach Cake (no eggs – no dairy)
- Browse more recipes…
Recipe Card
Eggless Upside-Down Peach Cake
Equipment
Ingredients
For The Topping:
- 5 tablespoons (70 g) unsalted butter
- 1/2 cup (100 g) brown sugar, (light or dark will work)
- 1 teaspoon (5 g) pure vanilla extract
- 2 cups (320 g) ripe peaches, peeled, pitted, and sliced (about 2 to 3 peaches – see notes)
For The Cake:
- 2 cups (280 g) all-purpose flour
- 2 1/2 teaspoons (10 g) baking powder
- 1/4 teaspoon (1.5 g) baking soda
- 1/2 teaspoon (2 g) salt
- 1 cup (240 g) buttermilk
- 1 tablespoon (15 g) lemon juice
- 1/2 cup (120 g) neutral-tasting oil
- 1 cup (200 g) granulated sugar
- 1 teaspoon (5 g) pure vanilla extract
- 1/2 teaspoon (2.5 g) almond emulsion, (optional – see notes)
- 1 teaspoon lemon zest
- 2 tablespoons (30 g) sour cream
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat oven to 350º F (180º C).
Make the Topping:
- Combine butter and brown sugar together in a small saucepan over medium-low heat. Whisk until butter has melted. Cook, whisking constantly, for 1 minute as mixture thickens. Remove from heat and whisk in the vanilla extract.
- Pour into an ungreased 9×2-inch pie dish or round cake pan. Arrange the peach slices neatly on top, overlapping where necessary. See photo above. Place the pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or “set” the topping’s arrangement.Note: Make sure the pan is at least 2 inches deep so the cake has space to rise.
Make The Cake Batter:
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a mixing bowl, whisk together buttermilk, lemon juice, oil, sugar, vanilla extract, almond emulsion (if using), lemon zest and sour cream.
- Add wet ingredients to the dry ingredients; mix to combine.
- Pour the cake mixture into the prepared pan with the peaches.
- Bake for 50 – 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack for just 20 minutes, then run a thin metal spatula or a knife to gently loosen the edges and free them from the pan before unmolding.Note: This cake requires more baking time than a typical single-layer cake due to the moist bottom layer, which serves as the topping. As it bakes, the juices bubble up the sides, forming delightful caramelized edges.
- Unmold onto a serving dish. You can slice and serve the cake warm, but the slices will be messy. I find it’s best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.
- This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Buttermilk: Whisk together 1 cup of unsweetened plant-based yogurt (like coconut, almond, or soy) with 2 to 3 tablespoons of plant milk or water to loosen it up. This gives you a creamy, tangy mixture that works beautifully in place of buttermilk.
- Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream. You can also use your favorite plant-based plain yogurt.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: Even though the recipe calls for Almond Bakery Emulsion, I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it.
- Peaches sticking to the pan: Sometimes, the peaches can stick when unmolding. Pro Tip: Be sure to let the cake cool for just 20 minutes and then invert to avoid sticking. If the caramelized bottom hardens as it cools, it makes it difficult to invert.
- Cake breaking when flipping: This can happen if the cake is too hot or too cool. Pro Tip: Let the cake rest in the pan for 2o minutes—not longer—before inverting. Run a knife along the edges to loosen it gently.
- Dense texture: Overmixing or incorrect leavening balance can lead to a heavy cake. Pro Tip: Mix just until combined, and make sure your baking powder and soda are fresh for the best rise.
- Read the whole recipe before beginning.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Pan. I tested this cake recipe in a springform pan and a deep pie dish. My springform pan leaked, so I recommend using a deep pie dish or regular cake pan. The pan must be 9 -10 inches (22-25 cm) in diameter and at least 2 inches (5 cm) deep. You can also make this recipe in a 9×13-inch pan. In that case, the recipe just needs to be doubled and baked in a 9×13 pan. The baking time will remain roughly the same at 350º F (180º C).
- Arrange peach slices in a pretty pattern for a more elegant presentation.
- Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
- Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
- Leave the oven closed until the minimum time is stated in the recipe. If you have to check on your cake before it’s ready, do so by pulling the rack out instead of removing the whole cake from the oven.
- Know your oven! Every oven is different, so baking times must be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time. So keep your eyes open to determining when a baked good is done. I highly recommend placing an oven thermometer in your oven so you can read the inside temperature in real time.
- Serve slightly warm or at room temperature. You can slice and serve the cake warm, but the slices will be messy. I find it’s best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.
- Swap peaches for nectarines, or even thinly sliced apples or plums.
- Add a pinch of cinnamon or nutmeg to the topping for a warm twist.
- 9×13 pan: You can also make this recipe in a 9×13-inch pan. In that case, the recipe needs to be doubled and baked in a 9×13 pan. The baking time will remain roughly the same at 350º F (180º C).
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
